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Scrub sweet potatoes clean. Cut in half and then into 1/2 inch thick wedges. Heat vegetable oil in a deep frying pan, over a high heat. When oil is hot, reduce heat to medium high and carefully place half of the wedges in the pan and cook for 10-12 minutes turning occasionally to brown all side. Remove to a paper towel lined colander to drain. Cover with another paper towel to keep warm. Repeat with remaining wedges. Place cooked wedges in a big bowl and toss with Park Hill and salt.
Sprinkle with green onion flakes.